Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 4 brussels sprouts, leaves separated
- 2 carrots, finely diced
- 1/4 small cauliflower, cut into small florets
- 1 small onion, finely diced
- 2tablespoons parsley (to garnish)
- 1 small sweet potato, finely diced
- 8 cherry tomatoes, quartered
- 2 small zucchini, finely diced
- 200grams can chickpeas, drained and rinsed
- 1/2 cup baby spinach leaves
- 440grams can four bean mix, drained and rinsed
- 1/2 cup tomato passata
- 1tablespoons olive oil
- 1L organic vegetable style stock
Nutrition per serving
1520kJ / 365Cal
1520 Kilojoules or 365 Calories
18% of daily energy intake*
Protein
13.3grams
Fat
5.6grams
Carbs
54.0grams
Sugars
15.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a deep saucepan, gently sauté the onion to soften. Add the tomato passata and stock.
Step 2 of 3
Bring to the boil, reduce heat and add the prepared diced vegetables, cauliflower, tomatoes, beans and chickpeas.
Step 3 of 3
Simmer for 10 minutes, just prior to serving add the Brussels sprouts and spinach to the hot soup, serve garnished with parsley.
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